Additional Info

Method

Cook aubergines for 2 minutes in a large saucepan of salted boiling water, remove and drain on kitchen towel.

Heat butter in a heavy-based saucepan. Add onion, chopped garlic and tinned tomato and cook until mixture is quite dry leave to cool.

Layer two aubergine pieces to form a cross shape. Place a piece of feta cheese in the middle followed by the tomato mixture and basil leaves, 2 olives, 4 PEPPADEW® Mild Piquanté Peppers, halves, more tomato mixture and basil. Fold aubergine ends into centre to form a parcel.

Secure with cocktail sticks. Continue with rest of aubergine pieces until you have 8 parcels.

Mix 15ml of olive oil with lemon juice, salt and pepper and brush over parcels. Place in a preheated grill pan and grill parcels for 1 minute on each side over high heat, then bake in a preheated oven at 200C for 6-8 minutes.

Meanwhile, roast the cherry tomatoes, leeks and sliced garlic in a roasting tin for 5 minutes and season to taste

Try This

Serve 2 parcels per a person with the tomato and leek mixture, a few pine nuts and extra basil